Pumpkin Fudge Pie - Rich and decadent, this twist on a classic Holiday dessert elevates traditional pumpkin pie to a whole new level of deliciousness.
Prep Time 20 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Total Time 1 hourhour35 minutesminutes
Servings 8
Calories 754kcal
Author Sandra
Ingredients
Pie Crust (recipe makes 2 crusts)
14tablespoonsbuttersoftened
1egg
2cupsflour
2tablespoonssugar
½teaspoonsalt
¼cupwater
Fudge Layer
½cupbutter
2ouncesunsweetened chocolate bars or chips
1cupsugar
2eggsbeaten
1teaspoonvanilla
Pumpkin Layer
15ouncescanned pumpkin
14ouncessweetened condensed milk
2eggs
1teaspooncinnamon
½teaspoonnutmeg
½teaspoonginger
Instructions
Pie Crust
In a mixing bowl, add flour, butter, sugar, and salt. Using a pastry cutter blend all together. Mix in water and egg and blend until well combined. Flour the counter and knead the dough for a few minutes. Divide dough in half and roll out right away for use, or wrap in plastic and store in fridge until ready to use.
When ready, roll out 1 pie crust and place in pie pan.
Fudge Layer
Melt together chocolate and butter. I do this over the stop top, but you could do in the microwave as well. When melted, remove from heat and stir in sugar and beaten eggs. Stir until well combined and no visible egg. Pour into unbaked pie shell.
Pumpkin Layer
In a medium mixing bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg, and ginger. Stir until well combined and pour over fudge layer in unbaked pie shell.
Place in oven at 425 for 15 minutes. When 15 minutes is over, reduce oven temp to 350 and bake for another 60-65 minutes or until the center of the pie is not wiggly. Do not remove pie from oven when reducing heat. Remove from oven and let it completely cool.